Courtesy of Gorgeously Green
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For those of you that forgot about the fun of food, the decadence of sinking your teeth into a freshly baked slice of bread with a healthy slather of local butter melting into it’s pores, The Gorgeously Green Diet is for you. It reminds you throughout the book about the importance of enjoying your food, buying yourself the best in local, organic goodness because you deserve it. And while much of the book can be a bit of a review, there is some really good information included, backed up by stone cold facts. What's more, there are tons of great recipes for those of us seasoned in the ways of being a green epicurean as well as for those that just learned about organic.
The recipes are pretty simple but they don't need to be difficult because these recipes are focused on the subtleties of each individual local ingredient.
One of the recipes that drew me in was the Coconut Cashew Salad. It melds so many interesting flavors that I might not have ever thought to throw together, but it works. I used purple cabbage instead of Napa cabbage because I could find it locally, and parsley instead cilantro as well.
Coconut Cashew Salad
2 tbsp virgin coconut oil
1 medium onion, chopped
1 thumb-size piece ginger, peeled and minced
1 red bell pepper, deseeded and chopped
1 tsp curry powder
1/2 tsp turmeric
1 15-ounce can garbanzo beans, drained
1 cup raw cashews
1 cup Napa cabbage
2 tbsp chopped fresh cilantro
Method
- Saute onion and ginger in coconut oil until softened.
- Add in red pepper along with curry powder and turmeric and cook for about 3 more minutes.
- Add coconut milk and garbanzo beans and simmer for 5 minutes.
- Add cashews and cabbage and simmer for 5 minutes.
- Spoon into bowls and top with cilantro.
More on Books:
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How to Buy Used Books
How to Go Green: Books (for Authors)
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